Persian Cranberry Sauce Recipe featured

Persian Cranberry Sauce Recipe

So the last blog before Christmas just made the cranberry sauce. It was so easy, was the work of moments and can’t think why I haven’t done this before.

So many of the TV cooks are shoving in a dollop of pomegranate molasses, the lovely Nigella is a case in point. Are you like me, unaware of what it is and what to do with it!

pomegranate molassesApparently this is pomegranate juice that has been boiled down until it is a gloopy syrup. It is tangy, musky and delicious syrup, with a depth of flavour. Think of balsamic vinegar glaze, but a dry (as in wine) finish. It is £2.75 for 210g, so well worth having some in your cupboard. Apparently it is great brushed onto meats before you grill it or use it in salad dressings. But it is also an ingredient in this Persian Cranberry Sauce Recipe.

To Make My Persian Cranberry Sauce Recipe You Will Needingredients

  • 250g Fresh Cranberries (or Frozen)
  • Juice and Finely Grated Zest of Half an Orange
  • 2 Tablespoons Pomegranate Molasses
  • 2 Tablespoons Golden Caster Sugar
  • Pinch of Ground Allspice

popped berriesSimply put all of the ingredients into a pan and over a low heat cook for 10 minutes until it is thick, glossy and sticky. Don’t boil it hard or you will drive off the lovely juices.  Cook until the berries  have popped open but not fallen appart.
Put it in your serving bowl and let it cool, then if you like sprinkle a little orange zest on the top and serve.

I made mine in advance and popped it straight into the freezer, but it will keep covered in the fridge for up to a week.

This Cranberry sauce is dry, semi-sharp and full of flavour, with so much more to give than the ones out of the bottle. It took only moments to make, so do give it a try.finished

 

1 Comment

  • Dave 18th December 2015 at 7:35 pm

    We here in the US are so used to the canned variety that this will be a must try. Of course, we come from near Cape Cod where cranberries are grown and have made our own sauce from fresh cranberries for years. This recipe sound a bit different and will be tried. I think we should all try this.
    Thanks, Mark, another great recipe.
    Dave

    Reply

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